Tomato Zucchini Bake

 

With all our garden goodies we’ve had to come up with new ideas for what to do with them. We’ve had a really good growing season and it’s been so great to walk outside to harvest with the boys. This recipe turned out way better than I thought and we will definitely be having it again. We had a power outage today for most of the day but managed to make a chocolate zucchini cake for dessert and this dish to accompany our deer steaks and potatoes. 

My boys won't admit it but they also enjoyed this meal. But can't beat the fresh flavours that the garden fresh veggies add to this dish!

              

Ingredients: 

2 cups chopped zucchini 

1 cup diced tomatoes 

3 cloves sliced garlic 

1/2 onion 

2 TBSP fresh dill

1 TBSP dried oregano

Salt and pepper to taste 

3 TBSP olive oil 

Directions: 

1. Preheat oven to 350 degrees  

2. Chop zucchini, dice tomatoes and slice onion and put into baking dish. Toss with olive oil. 

3. Slice garlic chop dill and add to dish. Add oregano, and salt and pepper and toss before placing in the oven.

4. Bake at 350 for 45 minutes.